Jus Burgers

The brainchild of Justin Bell, a chef and veteran of the food world, Justin has travelled the globe to find inspiration for the perfect recipe for his burger bar. His mission statement was "To try to deliver with integrity and honesty the best burger bar in Western Australia and, take on those buggers over East and have Perth recognised as having the best burger bar in the country" and it appears that Justin has achieved it!

No detail has been missed Jus Burgers uses the best of the local produce, has great design and will appeal to the health-conscious.

All produce for these fabulous burgers is sourced locally. Royal blue potatoes are the choice for the optimum chips (season dependent). They are fresh (not frozen) and are par-cooked before being fried in canola oil. The bread is sourced from a Turkish bakery in Victoria Park, while Waste Australian saddle tail snapper is used for the fish burger.

The menu also offers more than you would expect from a burger bar ... the original beef burger is recommended with creamed horseradish and balsamic onions, the wagyu beef is served with wasabi beef and "The Guvnor" is a 270g burger recommended with foie gras.

If meat is not your thing try the fish burger with Japanese panko crumbs and tartare or the vegetarian burger with felafel, tahini yogurt and Middle Eastern 'slaw.

In addition to beef burgers they also serve lamb, chicken, fish, roo, pork and three types of vego burgers.
I really like the way the burgers are served, on a wooden board with a steak knife stabbed through their little hearts.
The meat was spot on, loads of flavour and a great texture (no bits of gristle to contend with, ugh).
The rest of the ingredients in the burger all kind of melded into one big delicious oozy mess, and my nice clean wooden board was soon showing only signs of a struggle having taken place.